Nothing says fall like this Upside Down Caramelized Apple and Yogurt Cake! The deep flavor of the apples with the lemony yogurt cake underneath is a perfect combination. Apples are at their peak right now, so make sure to pick local ones if you can. We picked ours from Breezy Hill Orchards. You can prepare the cake in two steps if it makes it easier, starting with the caramelized apples the day before and finishing the day of by adding the cake batter over the refrigerated baked apples.
For the recipe:
- 200 grams ( 1 cup) sugar
- 50 grams (4 tablespoon) butter
- 1 kg (2.2 lbs) apples
- 200 gram (1 1/2 cups) all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 200 grams (1 cup) sugar
- 1 tablespoon finely grated lemon zest
- 190 grams (3/4 cup) whole-milk yogurt
- 110 grams (1/2 cup) vegetable oil
- 2 large eggs
- 1 tablespoon rum
- 1/2 teaspoon vanilla paste
You'll need a loaf pan. Set oven at 350F.
Make a caramel by adding sugar to a hot pan and continuously stirring until melted completely and making sure not to let it burn.
Once all of the sugar has a nice deep amber color, add 2 teaspoons of water to stop the cooking, then whisk in the butter. Pour caramel into a loaf pan (that you've buttered) making sure to cover the bottom of the pan evenly.
Peel, core and quarter the apples and place on top of caramel, cored side up. Cover with aluminum foil, make a few holes in the foil and place in the oven for 45 minutes or until apples are caramelized. Remove the cover and bake for another 20 minutes. Remove from the oven and let it cool slightly before adding the batter.
To make the yogurt cake, whisk the dry ingredients and the lemon zest together.
In another bowl, whisk the wet ingredients until well combined. Fold in the dry ingredients making sure not to over mix.
Pour on top of cooled apples and bake for around 40 minutes or until a tester comes out clean. Rotate once during baking. Cool slightly and flip to unmold.